a taste of France

Creme caramel au Grand Marnier recipe



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Ingredients


Creme caramel with Grand Marnier

serves 4 to 6

for the caramel

100g / 4ozs of sugar

4 tablespoons of water

for the custard

450mls / 3/4 pint of milk

1 vanilla pod

2 eggs

4 egg yolks

75g / 3ozs of castor sugar


To make the caramel, place the sugar and water in a pan.

Cook gently stirring occasionally until the sugar has dissolved.

Bring to the boil but do not stir while the syrup is boiling.

Continue to boil until the syrup reaches a deep golden brown.

Then pour into a ring mould. Place the milk and vanilla pod in a pan and warm gently.

Mix the eggs, egg yolks and sugar together. Remove the vanilla pod from the pan.

Pour the milk on to the egg mixture and stir gently to mix.

Strain into the caramelised mould. Stand the mould in a roasting tin containing boiling water.

Bake in a moderate oven gas 3 160c or 325f for 50 to 60 mins until set.

To finish

2 oranges 150ml / 1/4 pint of double cream 2 teaspoons of icing sugar 2 tablespoons of Grand Marnier

Turn the mould out on to a serving plate Segment the oranges and arrange around the edge.

Whip the cream with the sieved icing sugar and Grand Marnier and pipe or spoon in to the centre of the caramel custard.



  • if you liked the Creme caramel au Grand Marnier try some more creme caramel recipes
  • try a chocolate cake recipes
  • try the Chocolate souffle recipe
  • Apple pie recipe
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